Just throwing this and that together. Always easy and most times, quite tasty...and messy...

Sunday, March 30, 2014

Jambalaya

The beginnings of jambayala...YUM!

On March 29, 2014 cousin Julie and I threw an engagement party for our Miss Mary Shaw and her Richie. It was a Mardi Gras-themed party and I was tasked with making a NOLA jambalaya. Around 20 years ago, GB and I were at a party where the hosts served jambalaya. It was absolutely delicious so I'd asked them for the recipe, which they happily share. Fast-forward to the engagement party, and it was the very first time I ever used their recipe. I used the original recipe as a starting point and then ended up just doing my own thing - a throw-n-go type of thing for sure! Note: As basmati is my go-to rice, Frank's Original RedHot Sauce is our family's go-to hot sauce - nothing better out there! Just love cayenne pepper and can't stand Tabasco Sauce - don't like the pepper it's made out of.Below is what I did, but, as it was
for me with the original recipe, it's just a starting point - just
throw and go! Delicious results will be in your future! (Below makes
about 3 - 4 gallons; reduce amounts to suit your needs.)

Cook the 2 1/2 C. rice in 5 c. water till just done.Cut the sausage into 1/4” slices. Cut the chicken into chunks. Remove the tail from the shrimp and cut them in half.

In a large skillet heat enough
olive oil to smear the bottom of the skillet. Place sausage sliced in
the skillet in a single layer and sauté until brown. Turn slices over
and sauté until that side is brown. Do this in batches and throw done
slices in a very large soup pot. (Mine is a 3-gallon All Clad soup pot
that I absolutely adore - Thanks Kimmy!) Add the onions, peppers and garlic to the skillet (with more olive oil
if necessary) and sauté until done. Do this in batches if necessary as
you want the veggies to brown and not steam. When done, add veggies to
the soup pot.

Generously sprinkle the chicken
with the Cajun seasonings and sauté in the skillet, adding more olive
oil if needed. Do this in batches. When done, add chicken to the big
pot.

Add 4 of the 32 oz. boxes to the
soup pot and also the rice. Bring pot to a boil and then simmer until
the rice is done. Skim fat off if necessary.

At this point, you can hold the jambalaya until 20 minutes before you’re ready to serve it.

Add the shrimp about 15 minutes before you are eating, heat the soup, add more broth if it is too thick and serve.

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It's time to throw 'n go 'n make a mess!

Hope you'll come along with me and my family and friends as we gather this that and the other ingredients, throw 'em together and cook 'em up. Most times, the results will be amazing! And the kitchen will be messy (sigh).